3 tbsp. soy sauce
1/2 tsp. sugar
1 (2 lb.) chicken, cut up
1 tsp. instant chicken bouillon or 1 chicken bouillon cube
1 c. boiling water
1 tbsp. vegetable oil
1 clove garlic, minced
1/8 tsp. ground ginger
8 slices canned pineapple, drained & cut into pieces
1 green pepper, coarsely chopped
2 carrots, rolled a quarter-turn then sliced
1 (6 oz.) can sliced bamboo shoots, drained
1 green onion with top, sliced
1 tbsp. brown sugar
1 tbsp. cornstarch
3 tbsp. cold water

1. In a small mixing bowl, combine soy sauce and sugar. Brush over chicken and marinate for at least 20 minutes. In another small mixing bowl, dissolve bouillon in water.

2. Pour oil into wok. Preheat, uncovered, for 2 minutes at medium-high. Add chicken, 1 or 2 pieces at a time and brown. As chicken browns, push up the side and add next piece. Reduce heat to medium-low; add chicken broth, garlic and ginger. Bring to a boil. Cover and simmer for 30 minutes at medium-low.

3. Add pineapple, green pepper, carrots, bamboo shoots and onion. Continue cooking covered about 20 minutes or until chicken is tender.

4. In a small mixing bowl, dissolve brown sugar and cornstarch in water. Add to wok and bring mixture to a boil. Reduce heat to low for serving. Serve sauce over chicken with steamed rice. Makes 4 servings.

Hint: May substitute 1/2 cup pineapple chunks or 1/2 cup crushed pineapple.